I don’t know Fayrene De Koker nor where she got this recipe from. It’s a corker though. The original is here. I’ve, for a long time, been at odds with Angel Food Cake in general. They’re either great or they’re rubbish. There’s not much room in between. I think I may have to register a bias against box mixes on Angel Food Cake. Box mixes can fairly nail a good yellow cake (even your average box mix yellow cake is a powerful weapon when baked half competently.) Not so much when it comes to Angel Food Cake. What follows is the best “traditional” Angel Food Cake recipe I could find. The result is a very nice fresh spongy cake, great with fruit, chocolate, or just some whipped cream. This does not last long in my kitchen.
Angel Food Cake requires lots of egg whites. Lots of them. Probably around ten. You need a cup and a half of egg whites. I’d suggest buying a carton of liquid egg whites from the store. It measures cleanly, is easy to store in the fridge, and you don’t have to separate ten eggs, or figure out what to do with ten egg yolks. We used about 3/4 of a container for this recipe.
Ideally egg whites should be beaten at room temperature. This means pulling them out a half hour before using them and letting them warm up in a bowl. If you are like me, that means getting everything else done while you’re waiting for the whites to warm up because you forgot.
If you’re waiting you can sift together the flour and powdered sugar mixture. It needs to be sifted three times. No really, three times. It makes a difference. It will combine much more nicely later on.
When your eggs are approaching room temperature you can add the 1 and 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. Add 1/4 teaspoon salt and 1 and 1/2 teaspoons cream of tartar to eggs. Beat eggs on high-speed and gradually add sugar in small batches. Continue beating on high until all the sugar has dissolved and stiff peaks form.
I do the next part by hand because I’m not brave enough to use the machine for it. If you are so inclined you can probably get by on speed one of KitchenAid with the big paddle attachment, if you’ve got one. I do and I’m still too scared to use it. 1/4 cup at a time, fold the flour/confectioner’s sugar mixture into the batter. When fully combined (don’t overmix) move your batter to an ungreased tube pan. I spooned mine in, as it’s a bit on the fluffy side to pour. You need some sort of pan with a hollow center – like a Bundt or tube pan. It won’t rise evenly if you don’t, be forewarned.
You’ll want to toss that tube pan into a preheated 350 degree F oven for about 40 minutes. Mine was done right at the 40 minute mark. As soon as you remove it, invert the pan and allow it to cool completely. If you don’t flip it over, likely it will deflate as it cools. And that’s not cool.
For a 10″ tube pan – one real life size Angel Food Cake you’ll need the following:
- About 10 Egg Whites (1 and 1/2 Cups by Volume)
- 1 1/4 Cups Confectioners’ Sugar
- 1 Cup AP Flour
- 1 and 1/2 Teaspoons Cream of Tartar
- 1 and 1/2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Almond Extract
- 1/4 Teaspoon Salt
- 1 Cup Sugar
Bake at 350 degrees F for about 40 minutes. Invert to cool.